Lantibiotics biosynthesis genes and bacteriocinogenic activity of <Emphasis Type="Italic">Lactobacillus</Emphasis> spp. isolated from raw milk and cheese |
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Authors: | Luana Martins Perin Paula Mendonça Moraes Jr" target="_blank">Abelardo SilvaJr Luís Augusto Nero |
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Institution: | 1.Departamento de Veterinária,Universidade Federal de Vi?osa,Vi?osa,Brazil |
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Abstract: | Lactobacillus species are usually used as starters for the production of fermented products, and some strains are capable of producing
antimicrobial substances, such as bacteriocins. Because these characteristics are highly desirable, research are continually
being performed for novel Lactobacillus strains with bacteriocinogenic potential for use by food industries. The aim of this study was to characterise the bacteriocinogenic
potential and activity of Lactobacillus isolates. From a lactic acid bacteria culture collection obtained from raw milk and cheese, 27 isolates were identified by
16S rDNA as Lactobacillus spp. and selected for the detection of lantibiotics biosynthesis genes, bacteriocin production, antimicrobial spectra, and
ideal incubation conditions for bacteriocin production. Based on the obtained results, 21 isolates presented at least one
of the three lantibiotics biosynthesis genes (lanB, lanC or lamM), and 23 isolates also produced antimicrobial substances with sensitivity to at least one proteinase, indicating their bacteriocinogenic
activity. In general, the isolates had broad inhibitory activity, mainly against Listeria spp. and Staphylococcus spp. strains, and the best antimicrobial performance of the isolates occurred when they were cultivated at 25 °C for 24 or
48 h or at 35 °C for 12 h. The present study identified the bacteriocinogenic potential of Lactobacillus isolates obtained from raw milk and cheese, suggesting their potential use as biopreservatives in foods. |
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